To prepare the meat, cover the tongue with water in amedium stockpot over medium- high heat. Add the onion,celery, cloves, bay leaf, and peppercorns to the pot. Bringto a boil, reduce the heat, cover, and simmer over low heat,allowing 1 hour for each pound of tongue.Remove the tongue from the water. Cut the membraneand peel it off carefully. Remove the bone and gristle at thethick end. Let cool.Preheat the oven to 350°F.Slice the tongue crosswise. Place the slices in a shallowovenproof casserole, overlapping the slices.

To prepare the sauce, in a medium saucepan over medium highheat, mix the tomato sauce, pineapple, raisins, andbrown sugar in 1_2 cup water. Bring to a boil, then reducethe heat to low. Cook, stirring constantly, until the mixturebubbles and thickens. Pour the sauce over the tongue.Cover and bake the tongue in the oven for 20 minutes,or until caramelized.Approximately: 6 to 8 servings